Mahogany Salmon Marinade
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
1 d
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Total Time
1 d 30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Mahogany Salmon Marinade
Description
The Mahogany Salmon Marinade blends several distinct ingredients to create a multifaceted flavor profile. Tamari and dry sherry provide savory depth, while fresh orange and lime juices introduce bright citrus acidity. Green tea adds a subtle earthiness and a hint of bitterness, which balances the sweeter and spiced components like honey and Chinese five-spice powder. Sesame oil contributes nuttiness along with fresh garlic and minced ginger enhancing aromatic qualities.
This marinade works by soaking 6 to 8 salmon fillets for 24 hours, allowing time for the flavors to penetrate the fish's flesh. After marinating, the salmon should be removed from the marinade about 30 minutes before cooking to come to room temperature and cook more evenly. The salmon may be roasted, grilled, or broiled according to preference, each method benefiting from the flavorful marinade coating the fish.
The recipe notes highlight that the marinade can be frozen once for later use but caution against multiple reuse to prevent cross contamination. Keeping this in mind ensures food safety while preserving the marinade’s quality.
Ingredients
- 3/4 cup tamari
- 6 ounce orange juice fresh
- 3 ounce lime juice fresh
- 1/2 cup green tea
- 1/2 cup dry sherry
- 4 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 3 tablespoons honey
- 2 tablespoons Chinese five-spice
- 2 cloves garlic fresh
- 2 tablespoons ginger minced
Instructions
Marinade for 6-8 salmone fillets
- Heat honey w/ fresh juices in microwave, just until honey melts.
- Place all of the above ingredients in a bar blender, add in honey and fruit juices.
- Get happy w/ the blender. Once marinade is fully mixed.
- Place all of the desired amount of salmon to be marinated in a vessel for cold storage pour marinade over the fish .
- Marinate for 24 hours.
- Remove fish from marinade about 30 min before cooking.
- You can roast the salmon, or grill it or even broil it if you care to.
- If you eat fish at home often you can reserve this marinade in the freezer for later use. *NOTE you can only do this once, after that you run into danger areas of cross contamination.
Notes
User Reviews
Overall Rating
4.9
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